the basics: home made mayonnaise

Home Made Mayonnaise

In a glass bowl, whisk together egg yolk, salt & mustard. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, increase the oil flow to a constant thin stream. Once half of the oil is in add the rest of the lemon juice mixture.

Continue whisking until all of the oil is incorporated. If you add the oil too quickly and it splits don't throw it away! Start again and when you get to the point where it starts to thicken, add the "broken" mayonnaise. Works like a charm and no waste.

You can refrigerate home-made mayonnaise for up to 1 week.

To make Aioli add one very finely chopped garlic and 1 tbsp lemon juice to mayonnaise. Really perks up store-bought mayo like you would not believe!

Olive oil versus canola oil. It is really a matter of taste and technique. If you are just starting out, use canola because it has a light flavour, and doesn't tend to "split" as easily as olive oil. If you love the flavour of olive oil, start by adding 1/2 and 1/2 of canola and olive oil and gradually work your way up until you have mastered the sauce. For full-on flavour use the extra virgin olive oil. YUM!

Living in Powell River on the Sunshine Coast of British Columbia, I can finally have the garden of my dreams, full of food that feeds my friends and family. We keep bees and have a dozen chickens on an acre in a semi-rural part of the city. The bus stops at the end of the driveway, allowing me to work full time without owning a car. Life is good.